Recipes
Salads: Entree
Strawberry Arugula Spinach Salad with Grilled Shrimp
Ingredients:
- 2 cups baby spinach, rinsed and dried
- 2 cups arugula, rinsed and dried
- 2 cups strawberries, sliced (1 pint)
- 2 ounces crumbled goat cheese
- 3 tablespoons pecans, toasted and chopped
- 2 small green onions, sliced
- 1 pound shrimp, cleaned and deveined
Salad Dressing:b>
- 2 tablespoons balsamic vinegar (or use your favorite vinegar)
- 1 tablespoon honey mustard
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped basil
- Pinch of salt and freshly ground pepper
Preparation:
- Salad dressing: Whisk the vinegar and honey together in a small bowl; slowly whisk in olive oil. Add fresh herbs and season with salt and pepper.
- Heat and oil grill; grill shrimp 3-4 minutes on each side until slightly charred and cooked through. Remove from heat.
- Combine all salad ingredients together and toss with salad dressing; divide onto four plates and arrange grilled shrimp on top. Serve and enjoy
Yield:
4 servings
Nutritional Information:
per serving: 251 calories, 23 g protein, 12.5 g carbohydrate, 12.8 g fat, 4 g saturated fat, 177 mg cholesterol, 2.5 g fiber, 306 mg sodium and 45% calories from fat
© 2008 Elaine Magee
Last Editorial Review: 4/7/2008
